Using a small bowl, combine the garlic powder, onion powder, Italian seasonings, salt and pepper. Sprinkle mixture evenly over both sides of the chicken breasts.

Using a large skillet (with lid), add olive oil and place over medium-high heat.

Once hot, add chicken breasts and cook for 2-3 minutes.

Flip chicken breasts over, reduce heat to low, add ~2 tablespoons of water to skillet and cover. Let cook for 12-15 minutes, or until internal temperature reaches 165°F.

Let chicken breasts rest on cutting board for ~5 minutes before slicing into bite sized strips.

Meanwhile, divide dough into 12 equal pieces. Roll each piece into a 5” round circle.

Using a small bowl, combine the olive oil, Italian seasonings, salt and garlic powder. Brush this mixture evenly on top of the pieces of dough.

Press one piece of dough (olive oil side down) into each cup of a standard 12-cup muffin tin.

Sprinkle half of shredded mozzarella evenly into cups; set pan aside.

Preheat oven to 350°F.

Using a small saucepan, add butter and place over medium heat.

Once butter has melted, add garlic and sauté for 1 minute, stirring often.

Gradually add milk, stirring until smooth.

Add Parmesan cheese, salt and pepper; stir until smooth.

Remove from heat and add cooked chicken strips (from above); toss until well combined.

Divide chicken alfredo mixture evenly into muffin cups.

Sprinkle remaining mozzarella cheese evenly on top.

Bake for 15-20 minutes, or until pizza bowls begin to turn golden brown.

Let cool for 5 minutes. Sprinkle with freshly chopped basil before serving.